Homemade buttermilk pancakes make every weekend special, and this is the best homemade buttermilk pancakes recipe!
I remember having pancakes on Sundays when I was growing up. My mom would toss a droplet of water on the griddle to decide when it was hot enough. If the droplet skittered across the griddle, it was hot enough. She always added a teaspoon of vanilla to the batter for a little extra flavor.
Mom also taught me how to tell when the pancakes were ready to flip.
When bubbles form on the surface and begin to pop, they’re ready to turn. If you turn them and discover they’re too brown, or not brown enough, adjust the temperature. And never, ever flip a pancake more than once! When I first got married, I thought about the day when I could cook pancakes every Sunday for my family.
Sure, I’d make pancakes for just the two of us, but I knew it would be much more fun to make them for kids. When my children were young, they loved when I made their initials with pancake batter, or Mickey Mouse shaped pancakes. 25+ years ago, I discovered Saco’s Buttermilk powder, which is an excellent substitute for the real stuff. Because, unless you love buttermilk, chances are you don’t keep it in the fridge all the time.
We don’t eat pancakes very much anymore, but when I make them, I still make them from scratch.
I use a basic recipe from the Saco buttermilk powder box, adding my “secret” ingredients to give the pancakes better flavor. We use fruit syrup or real maple syrup, which costs a bit more. But the alternative is pretty much just high fructose flavored sugar syrup.
If there are homemade buttermilk pancakes left over, freeze for a quick breakfast during the week. For cooking, I prefer to use an electric griddle or skillet, since it’s easier to regulate the temperature for perfectly golden pancakes, (370 degrees F.). I can also cook 6 pancakes at a time, making it easier to get breakfast on time, and hot.
Here’s my recipe for the best homemade buttermilk pancakes!
- 1 cup all-purpose flour or gluten free flour blend
- 1 tablespoon sugar
- 4 tablespoons Saco Buttermilk Blend*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 egg
- 1 cup water
- 2 Tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Whisk all dry ingredients together. Add the wet ingredients to the dry. Don't over mix. Let the batter sit about five minutes.
- Cook on a medium high greased griddle or skillet. When the bubbles break on the surface of the pancakes, they are ready to flip. Never flip a pancake more than once! I use an electric griddle heated to 370 degrees F, because it's easy to regulate the temperature of the griddle, I can make a lot more at one time, and they are easier to flip.
- Makes about 10 4" pancakes
If you love the original version, be sure to try these pumpkin spice buttermilk pancakes, too!
Jeanne’s Gluten Free Flour Mix Makes (4 1/2 cups)
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